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Zucchini and Chicken Fritters with Potato

Zucchini and Chicken Fritters with Potato

Juicy, protein-rich vegetable fritters made with finely chopped chicken breast, zucchini, potato, garlic, and fresh parsley.
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Ingredients

  • 2 medium zucchini approximately 600–700 g
  • 1 medium potato approximately 180 g
  • 1 medium onion approximately 100 g
  • 300 g chicken breast
  • 2 medium eggs approximately 100 g without shells
  • 30 g fine semolina
  • 2 garlic cloves approximately 8 g
  • 15 g fresh parsley
  • 6 g salt for drawing out moisture
  • 2 –3 g additional salt
  • 1 g ground black pepper
  • 15 –20 ml olive oil

Instructions
 

  • Wash and coarsely grate the zucchini.
  • Mix the grated zucchini with 6 g of salt and rest for 10 minutes.
  • Peel and grate the potato and onion.
  • Combine the potato and onion with the zucchini.
  • Wrap the vegetables in a clean kitchen towel and squeeze out as much liquid as possible.
  • Pat the chicken dry and cut it into approximately 5 mm cubes.
  • Finely grate the garlic and chop the parsley.
  • Whisk the eggs with black pepper and 2–3 g of salt.
  • Add the vegetables, chicken, garlic, and parsley.
  • Stir in the semolina and let the mixture rest for 10 minutes.
  • If the mixture is very wet, add another 5–10 g of semolina.
  • Heat a thin layer of olive oil in a nonstick pan.
  • Add approximately two heaped tablespoons of mixture for each fritter.
  • Shape into fritters approximately 1.5 cm thick.
  • Cook over low to medium-low heat for about five minutes.
  • Turn carefully and cook for another five minutes.
  • Check that the chicken is completely cooked and has reached at least 74°C.
  • Drain briefly and serve warm.

Notes

These golden fritters look deceptively simple, but the first bite reveals just how much flavour can come from a handful of everyday ingredients. Tender chicken, grated courgette and potato come together inside a delicate, savoury crust that is crisp enough to make every bite satisfying. The secret is not a complicated technique, but the careful removal of excess moisture before the mixture reaches the pan. Once that small detail is handled correctly, the fritters become remarkably easy to shape and cook. Finely chopped chicken cooks evenly throughout the mixture, while semolina quietly strengthens the structure without making it heavy. Fresh parsley and garlic bring brightness and savoury depth to the vegetables and meat. The result is substantial enough for lunch or dinner while still feeling lighter than many traditional fried dishes. A cool spoonful of yoghurt sauce alongside the hot fritters creates a particularly appealing contrast of temperature and texture. They are equally enjoyable with a crisp salad, roasted vegetables or simply a few fresh herbs scattered over the top. If you want a recipe that turns humble ingredients into something genuinely tempting, this is one worth putting straight on your cooking list.

Nutrition

Serving: 205gCalories: 240kcalCarbohydrates: 19.8gProtein: 25.4gFat: 7.3gSaturated Fat: 2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 2.7gCholesterol: 148mgSodium: 550mgPotassium: 751mgFiber: 2.8gSugar: 1.6gVitamin A: 720IUVitamin C: 16.6mgCalcium: 55mgIron: 2.4mg